I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be sure to have all the ingredients before starting.

Preheat oven to 400 degrees.

In a small bowl combine & set aside:
 ½ tsp Onion Powder
 2 tsp Dried Thyme
 1 tsp Dried Rosemary
 1 tsp Dried Marjoram
 2 tsp Dried Parsley
 3 T Dried Minced Onion
 2 Dash Celery Salt
 ½ tsp Salt
 1½ tsp Fresh Ground Black Pepper

Chop & set aside:
 1½ T Fresh Sage
 ½ – ¾ c. Flat Leaf Parsley

Cube:
 2 loaves Stuffing Bread (or thick sliced bread)

Place bread on a sheet pan & bake until golden brown.
Remove & let cool.
Place in a large mixing bowl.

Melt:
 1 stick Butter

Sauté in until softened:
 1 Lg. Onion, diced
 2 Stalk Celery, diced
 2 Clove Garlic, minced

Remove from heat, add fresh herbs & seasonings.
Stir well to combine.
Add to bread cubes & mix well.
Allow to cool before stuffing bird. ** 
Place extra in a buttered baking dish & bake @ 350 for 30 minutes.

** NOTE: If not stuffing a bird, add a little chicken stock to your stuffing. And, PLEASE, make your own. Just search “stock.” Or, if you must use store bought, use a low sodium brand 🙂